What Is The Difference Between A Vacuum Jacketed Kettle And A Steam Jacketed Kettle Wok?

Writer：www.firemixer.com Time：2021-06-22 10:31 Browse：℃

Vacuum jacketed kettle, the pot body is a double-layer structure composed of an inner-outline pot body, with heat conducting oil or water added to the middle interlayer. The electric heating jacketed kettle uses 380V power as the heat source. The jacketed kettle is equipped with electric heating rods, electric thermocouples and heat transfer oil (self-matching), which can reach up to 320 degrees. It is controlled by an electric control box and equipped with a temperature control system. Electric heating jacketed kettle and vacuum stirring jacketed kettle have a large heating area, uniform heating, high thermal efficiency, short liquid boiling time, and easy heating temperature control.
 
The working principle is to use back pressure cooking. Simply speaking, it is to use compressed air into the pot to increase the pressure to prevent the cans from protruding and skipping the lid. The analysis of the rules is as follows: Because compressed air is a poor heat conductor, and the steam itself has a certain pressure. Therefore, do not put in compressed air during the heating process of the bacteria, but only need to keep the heat preservation state after reaching the temperature of the bacteria. After the bacteria is completed, when the temperature is cooled down, stop the supply of steam and press the cooling water into the tube.
 
Jacketed kettle is also known as steam cooking kettle pot, cooking mixer pot, and jacketed steam pot. jacketed kettles are widely used in various types of food industries, hotels, restaurants, industrial and mining enterprises, government agencies, military, colleges and universities canteens, as porridge, soup, cooking and stewing *. At the same time, it is also suitable for food and brewing, wine making and daily chemical industries such as candy, cakes, beverages, preserves, jams, etc., as material melting, disinfection, heating, blanching, pre-cooking, steaming, sterilization, blending and concentration, etc., It is an excellent equipment for improving food quality, shortening time and improving working conditions. The jacketed kettle has the characteristics of large heating area, high thermal efficiency, uniform heating, short boiling time of liquid material, and easy control of heating temperature. It is widely used in food production process, dissolving, heating, cooling, heat preservation, storage, etc.
 
Definition:
The main difference is: the heating method is different, and the thickness of the material is different.
Steam jacketed cooking kettle: the steam produced by the boiler is passed into the jacketed cooking kettle for heating. This type of heating is called a steam jacketed cooking kettle.
Electric heating jacketed kettle: It is called electric heating jacketed kettle that is heated by heating the heat transfer oil through the electric heating tube.